When it comes to chicken lettuce wraps, the type of lettuce can truly enhance the experience. P.F. Chang’s often uses crisp iceberg, but many varieties work wonderfully, offering different textures and crunch. The key is to choose a lettuce that is flexible enough to wrap and holds its shape without tearing easily. Here’s a list of fantastic options:

• Boston Bibb Lettuce: This is my personal favorite (and the one I used in this recipe) for its tender leaves and perfect cup-like shape.
• Butterhead Lettuce: Similar to Boston Bibb, it offers a soft, buttery texture and a mild flavor.
• Greenhead Lettuce: Another great option with tender leaves that cup well.
• Romaine Lettuce: Provides a satisfying crunch and a sturdy base for the filling, though it might be less “cupped.”
• Iceberg Lettuce: Delivers the classic crispness many associate with restaurant-style wraps, though it can be more prone to cracking.

Always opt for fresh, firm heads of lettuce to ensure the best results for your wraps.

Preparing your lettuce is crucial for perfect wraps. For varieties like Boston Bibb or Butterhead, simply snap off the individual leaves from the head. If using a more compact head like Romaine or Iceberg, carefully slice off the core and gently separate the leaves. For assembling, layer two smaller lettuce leaves atop each other, often from opposite directions, to create a sturdier vessel for your filling. Make sure to thoroughly wash and gently dry the lettuce leaves (a salad spinner works wonders!) before assembling your delicious wraps to prevent a watery outcome.

While traditionally enjoyed as rolled-up wraps or individual chicken lettuce cups, this versatile dish offers many creative serving possibilities to elevate your meal. Don’t limit yourself – explore these exciting ways to enjoy your Asian chicken filling:

• Classic Lettuce Wraps: The most popular way, perfect for a hands-on, interactive meal.
• Asian Salad: Chop the lettuce and toss the chicken filling with extra dressing for a refreshing and hearty salad.
• Over Fried-Rice or Chicken Dishes: Serve the flavorful chicken mixture over a bed of homemade fried rice or alongside other Asian chicken entrees for a more substantial meal.
• As an Asian Slaw: Mix the chicken and colorful veggies with a generous amount of dressing to create a vibrant, flavorful slaw.
• In Corn Tortillas as Tacos: For a fun fusion twist, scoop the chicken filling into warm corn tortillas for delicious, healthy “Asian tacos”!
• With Noodles: Pair it with light rice noodles or a side of easy Chinese noodles for a complete and satisfying dish.

These chicken lettuce wraps are already lean, hitting around 249 calories per serving, making them a fantastic choice for a balanced diet. However, to ensure they fit a wider range of strict dietary needs, here are some helpful ingredient substitutes and considerations:

• Chicken Breasts: While chicken breast strips are used here, you can easily substitute with ground turkey or ground chicken for excellent portion control and a different texture.
• Oil: The teriyaki sauce and marinade in this recipe are free of added oils. I used soybean oil for searing the chicken, but this can readily be swapped for coconut oil, avocado oil, or any other high-heat cooking oil that aligns with your dietary preferences (e.g., Whole30 approved).
• Brown Sugar: For healthier alternatives or to make it truly sugar-free (for Whole30), consider using natural sweeteners like honey, maple syrup (in moderation for Paleo), or a stevia-based sweetener. Adjust to taste.
• Soy Sauce: Traditional soy sauce contains wheat, making it unsuitable for gluten-free diets. A fantastic and widely available substitute is Coconut Aminos, which is both gluten-free and soy-free, perfect for Paleo and Whole30.
• Peanut Butter: If you have a peanut allergy or are on a strict Paleo/Whole30 diet (which typically excludes peanuts as they are legumes), substitute with other nut butters like almond butter or cashew butter. Ensure they are natural, unsweetened versions.
• Fresh Garlic and Ginger: While fresh is always best for flavor, you can use dried ginger powder (about 1/2 tsp for 1 Tbsp fresh) or dried garlic powder (about 1/2 tsp for 1 clove fresh) as a convenient substitute if needed.
• Boston Lettuce: As discussed, Iceberg or Romaine lettuce will also work beautifully as wrap vessels.
• Purple Cabbage and Carrots: To save on prep time, many grocery stores offer pre-chopped blends of carrots (matchstick) and shredded cabbage. These are excellent shortcuts without compromising flavor or nutrition.

Yes, these Chicken Lettuce Wraps can be fully Paleo, Whole30, dairy-free, gluten-free, and soy-free! The key is to carefully follow the suggested substitutes mentioned above. By swapping traditional soy sauce for coconut aminos, using natural sweeteners like honey or maple syrup (or omitting for strict Whole30), and selecting an appropriate cooking oil, you can tailor this recipe perfectly to meet these dietary guidelines while still enjoying an incredibly flavorful meal. It’s truly a versatile dish for health-conscious eaters!

If you love the savory, saucy goodness of this chicken dish and are looking for more Asian-inspired culinary adventures, you’re in luck! This chicken pairs wonderfully with a variety of sides like fresh veggies, a quick stir-fry, or various noodle dishes. Here are some fantastic Asian-inspired recipes to try next:

• Chicken Lo Mein
• Lo Mein (Take-Out Copycat)
• Beef Stir-Fry
• Chinese Chicken Fingers
• EASY Chinese Noodles Recipe

TERIYAKI SAUCE:

Chicken Lettuce Wraps Filling:

How To Make Chicken Lettuce Wraps:

• Prepare Teriyaki Marinade: In a medium bowl, whisk together all the ingredients for the Teriyaki Sauce until well combined. Reserve about 1/3 cup of this sauce for the peanut butter dressing. Pour the remaining 2/3 cup over your chicken breast strips and let marinate for at least 20 minutes (or up to 30 minutes for deeper flavor).
• Make Peanut Butter Dressing: In a separate small bowl, add the creamy peanut butter to the reserved 1/3 cup of teriyaki sauce. Whisk vigorously until smooth and creamy. If you prefer, use a hand blender for an extra-smooth consistency. Set aside.
• Cook the Chicken: Heat 2 tablespoons of cooking oil in a large cast-iron skillet or wok over medium-high heat. Once hot, add the marinated chicken strips (discarding any excess marinade). Sear the chicken on both sides until it is fully cooked through and has a nice golden-brown crust, about 8-10 minutes total, depending on thickness. Remove from heat, let cool slightly, and then cut into smaller, bite-sized pieces if not already in strips.
• Assemble the Wraps: In a large mixing bowl, combine the cooked chicken pieces, shredded purple cabbage, and julienned carrots. Give it a light toss. To serve, scoop a generous portion of the chicken and veggie mixture into individual Boston lettuce leaves. Drizzle generously with the homemade peanut butter dressing. Garnish with sesame seeds, chopped scallions, or fresh cilantro for an extra burst of flavor and color. Enjoy immediately!

• Peanut Butter Dressing Yield: This recipe makes approximately 1 2/3 cups of the delicious peanut butter dressing, perfect for drizzling generously.
• Gluten-free Option: To ensure your wraps are completely gluten-free, substitute the soy sauce in the teriyaki marinade with 2 tablespoons of Coconut Aminos.
• Sugar-Free Option: For a sugar-free or Whole30 compliant version, replace the brown sugar with an equal amount of honey or maple syrup. For strict Whole30, omit added sweeteners entirely.

Nutrition per serving